Vegetable Beef Soup

This Vegetable Beef Soup is hearty, comforting, and packed with tender beef, potatoes, vegetables, and a rich savory broth.

Browning the beef in batches builds a deeper flavor right from the start, while the vegetables cook in stages so everything becomes tender without turning mushy. It’s a complete meal in one pot and tastes even better the next day.

Vegetable Beef Soup

Ingredients

Meat and Base

• 1 1/2 pounds beef stew meat
• 2 1/2 tablespoons olive oil, divided
• 8 cups low-sodium beef or chicken broth
• 2 cans diced tomatoes, 14 ounces each

Vegetables

• 1 3/4 cups yellow onion, chopped
• 1 1/4 cups carrots, peeled and chopped
• 1 cup celery, chopped
• 1 pound red or yellow potatoes, cubed
• 1 1/2 cups fresh green beans, trimmed and chopped
• 1 1/2 cups frozen corn
• 1 cup frozen peas

Seasonings

• 1 1/2 tablespoons minced garlic
• 1 1/2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/3 cup fresh parsley, chopped
• Salt and black pepper, to taste

Directions

1. Brown the beef

Heat 1 tablespoon olive oil in a large stockpot over medium-high heat.

Pat the beef dry with paper towels and season with salt and pepper.

Add half of the beef to the pot and brown for about 4 minutes, turning as needed.

Transfer it to a plate.

Add another 1/2 tablespoon olive oil and brown the remaining beef.

Transfer it to the same plate.

2. Sauté the vegetables

Add the remaining 1 tablespoon olive oil to the pot.

Stir in the onion, carrots, and celery.

Cook for about 3 minutes, stirring occasionally.

Add the garlic and cook for another 1 minute, until fragrant.

3. Add the broth and seasonings

Pour in the broth and diced tomatoes.

Return the browned beef and any juices from the plate to the pot.

Add the basil, oregano, and thyme.

Bring everything to a boil.

Reduce the heat to low, cover, and simmer for 30 minutes.

4. Add the potatoes

Stir in the cubed potatoes.

Cover again and simmer for about 20 minutes.

5. Add the green beans

Add the chopped green beans and continue simmering for another 15 minutes, or until the beef and vegetables are tender.

For softer green beans, you can add them at the same time as the potatoes.

6. Finish with corn and peas

Stir in the frozen corn and peas.

Simmer for about 5 minutes, or until heated through.

Add the fresh parsley.

Taste and adjust the salt and black pepper if needed.

7. Serve

Ladle the soup into bowls and serve hot.

This hearty soup is perfect with crusty bread, dinner rolls, or crackers and makes excellent leftovers once the flavors have had even more time to blend.